Rachel Lambert: forager, author, guide

Wild Mint and Coconut Fridge Cake

Slice of mint and coconut fridge cake surrounded by mint flowers

I was brought up on cake and outdoor adventures. Desserts heavy with white sugar were a daily affair. On leaving home I started experimenting with alternative sweeteners and different ways to create sweet edible treats. Combining the outdoors and food excites me, and this fridge cake, infused with wild mints, transports me to a shady river where mint likes to grow. Pure bliss in the height of summer!

Mint and Coconut Fridge Cake Recipe

It was a hot summer and I was craving something refreshingly cool with a tinge of sweet. I wanted to avoid the heaviness of dairy, and although rich, this one hit the spot. It happens to be vegan and gluten-free too.

Mint is one of the wild edible plants I teach on summer foraging courses and it is also a herb I sometimes add to my wild salsa verde recipe.

Which mint leaves to use?

You can use any wild or cultivated mint leaves for this recipe, though some mints, such as spearmint (Mentha spicata), and peppermint (Mentha piperita) are stronger than others, so you may need to adjust the amount. Water mint (Mentha aquatica) and apple mint (Mentha suaveolens) have a more subtle flavour.

Serves 12


  • 200 g cashew nuts
  • 60 g desiccated coconut
  • 4 tbsp coconut oil
  • 2 tbsp honey
  • 40 to 50 mint leaves

For the base

  • 30 g coconut oil
  • 100 g pitted dates
  • 100 g ground almonds
  • Pinch of sea salt

Soak the cashew nuts for up to four hours, if you’ve less time, pour boiling water over them and leave for at least an hour. Meanwhile, grease and line a 23 cm tin with parchment paper ideally with a removable base.

Prepare the fridge cake base by combining the oil, dates and ground almonds and salt in a food processor until a loose dough forms. Alternatively, warm the coconut oil in a small saucepan, stir in the dates and salt and put aside for 10 minutes. Add the ground almonds and using your hands (I find this gets better results than a wooden spoon) combine the mixture until the dates have broken down and you have a sticky dough. Press the mixture into the tin to make an even base and place in the fridge.

Strain the cashew nuts, discarding the water and blend with the rest of the ingredients until smooth. Spoon the topping onto the biscuit base and carefully smooth over. Place in the fridge for a couple of hours and remove just before serving. This also freezes well, just wait 10 minutes before slicing and enjoy cold.

Slices of wild mint and coconut fridge cake

4 comments on “Wild Mint and Coconut Fridge Cake”

  1. My cake ended up a bit different, but it worked and tasted great.
    I used a 20 cm round tin and used a parchment cake liner, ( no washing up!)
    Everything went to plan until l realised l had put the topping on and forgot to add the desiccated coconut! I decided to sprinkle about 15 gms of the coconut over the top and pressed down lightly.
    It worked and looked quite pretty.

  2. Mmm this sounds much nicer than the sugary nightmare that I purchased the coconut for originally! Will let you know how it goes down with the famalam

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